Malaysian Lemongrass curry is a combination of Chinese and Malaysian spices and cooking techniques to create a distinct Peranakan style curry dish. With a unique blend of spices, tamarind and lemongrass, this fragrant curry is a favourite among Malaysian community.
1 tbsp vegetable oil
2 cloves garlic, crushed
1 small brown onion, sliced
½ jar Lingham’s Malaysian lemongrass Curry Paste
½ cup TCC Premium Coconut Cream
1 stem lemongrass, bruised
½ cup water
1 cup carrots, sliced
500g green prawns
1 bunch broccolini, stems removed
To taste salt
½ cup mint, torn
1.Place vegetable oil in a heated saucepan, add garlic and onions. Cook until soft and add Lingham’s Malaysian Lemongrass Curry Paste.
2.Fry for several minutes until fragrant then add coconut cream, lemongrass stem and water.
3.Bring to the boil and add carrots. Cook for 5 minutes, then add prawns.
4.Simmer for 3 minutes, add broccolini and cook for 2 minutes. Remove the lemongrass, stir through salt and mint. Serve with rice.
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